English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

A portion of okra seed protein-rich extract (PRE) prepared with NaCl solution (5 g/L) was hydrolyzed at 110°C for 5 h (1 atm. pressure). The PRE (sample A), hydrolyzed PRE-B, whole okra seed flour-C and gelatin-D were tested for emulsification capacity (EMC) and emulsion stability (ES). The emulsions were prepared and tested in (i) normal environmental condition (o/w and w/o), (ii) current carrying beaker-CB, (iii) Ohmic heating beaker-OB. The tests were carried out at zero to 240 V. The results showed that at 200 V, the EMC were 85.71, 80.50, 88.23, 85.31, 94.71, 94.70, 90.68, and 83.3% for ACB, AOB, BCB, BOB, CCB, COB, DCB, and DOB, respectively. The respective ES are 23, 31, 25, 43, 98, 61, 98, and 65%. At 200 V, okra product CCB had the highest EMS and ES (94 and 98%, respectively). At 95% oil (w/o) emulsion, EMC for PRE and gelatin were 6.0 and 1.9%, respectively. At 5% oil (o/w) emulsion, the corresponding EMS and ES is 84 and 94%. Hydrolyzed okra seed PRE-CCB is possibly a hydrophilic emulsifier, combining high (94%) EMC with high (98%) ES.    Key words: Okra seed, protein-rich extract, hydrolysis, emulsification, electric field.

Impact of electric voltages on the emulsification capabilities of okra seed protein-rich extract